Preparation

Cook pasta in a 6- to 8-quart pot of boiling salted water
until al dente. Reserve 1 cup pasta-cooking water, then drain pasta and return to pot.

While pasta cooks, heat oil in a 12-inch heavy skillet over high heat until hot but not smoking and cook onions and garlic with salt and pepper, stirring occasionally, until golden, 6 to 8 minutes. Stir in tuna, capers, raisins, parsley, and reserved cooking water. Add tuna mixture to pasta, tossing to combine, and serve immediately.

Cooks' note:
To save time, you can use pre-peeled garlic cloves, which many markets now sell.

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Recent Review

A great concept for quick, at hand dinner. Used celery and 1/2 a lemon's juice and zest instead of parsley, reduced raisins by half and added a splash of white wine and 2 handfuls of fresh spinach. Really good.